Crockery Pot Sauerbraten

Total Time: 11 hrs Cook Time: 11 hrs

Ingredients

• Servings: 8
• 5 1/2 lb.s pot roast or 5 1/2 rump roast
• 2 1/2 cups water
• 1 1/2 cups red wine vinegar
• 2 medium onions, sliced
• 1 lemon, sliced
• 1 tablespoon sugar
• 3 beef bouillon cubes, crushed
• 1/4 teaspoon ginger, ground
• 12 whole cloves
• 6 bay leaves
• 6 peppercorns
• 1/2 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/4 cup celery, chopped
• 1 cup gingersnaps, broken

Recipe

• 1 in removeable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns. add meat. cover and refrigerate 36-72 hours, turning meat occasionally. the longer the meat marinates, the spicier it gets. remove the meat from marinade; strain marinade; reserve one cup.
• 2 place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all. place liner in base. cover and cook on low 9-11 hours (high 5 hours).
• 3 remove meat to carving board and let sit 15-20 minutes for meat to firm before carving. add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes. slice meat and ladle on sauce.